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List of works by Isabelle Souchon

Comparison of direct mass spectrometry methods for the on-line analysis of volatile compounds in foods

scientific article

Complex viscosity induced by protein composition variation influences the aroma release of flavored stirred yogurt

scientific article published on 01 May 2006

Composition rather than viscosity modifies the aroma compound retention of flavored stirred yogurt.

scientific article

Corrigendum to ‘Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation’ [LWT-Food Science and Technology 141 (2021) 110918]

scientific article published in June 2021

Design of microbial consortia for the fermentation of pea-protein-enriched emulsions

scientific article published on 22 January 2019

Diffusion of aroma compounds in stirred yogurts with different complex viscosities

scientific article published on 20 September 2007

Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception.

scientific article published on 10 April 2017

Ethyl hexanoate transfer modeling in carrageenan matrices for determination of diffusion and partition properties

scientific article published on 10 April 2007

Flavor-active compounds potentially implicated in cooked cauliflower acceptance.

scientific article published in October 2002

Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties

scientific article

Impact of fruit piece structure in yogurts on the dynamics of aroma release and sensory perception

scientific article published on 21 May 2013

Impact of swallowing on the dynamics of aroma release and perception during the consumption of alcoholic beverages

scientific article published on 27 May 2011

Influence of composition (CO2 and sugar) on aroma release and perception of mint-flavored carbonated beverages.

scientific article

Kinetics of bread crumb hydration as related to porous microstructure

scientific article published on 28 July 2016

Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods

scientific article

Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation

scientific article published in April 2021

Processing gas chromatographic data and confidence interval calculation for partition coefficients determined by the phase ratio variation method

scientific article

Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water

scientific article published in June 2010

Salt and aroma compound release in model cheeses in relation to their mobility

scientific article published in November 2009

The important role of salivary α-amylase in the gastric digestion of wheat bread starch.

scientific article published on 20 December 2017

Ultra-processed foods: how functional is the NOVA system?

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

scientific article published on 22 July 2020

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